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sformata di ricotta - thanks Wally!

I had many good responses to my query about what to do with some left over ricotta and went with the sformata di ricotta recipe from Wally, linked below. What a delight this was! Kind of like a cross between a souffle, crustless quiche and scrambled eggs. I halved the recipe and used one large tomato rather than cherry tomatoes and served it with focaccia. I suspect this is one of those recipes where you can add sauteed mushrooms, go with basil instead of thyme, add in some sun dried tomatoes or roasted red peppers. I plan to do all of those things! Nice as a dinner, would be a terrific brunch.

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food52 cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of a perfect food for this video. Then they realized that Betsy Devine and Rachel Mark's Salvatore Bklyn ricotta was flawless in every way. Amanda and Merrill were filmed in Bklyn Larder, a great New York store where you can find Salvatore ricotta cheese. And be sure to visit food52.com to enter their best ricotta recipe contest.

Fluffy, stackable pancakes are a Southern brunch staple. This recipe, developed by Birmingham, Alabama-based chef John Hall, makes a rich pancake that still maintains a light texture. Top your Ricotta Pancakes with smoky Brown Butter-Maple Syrup.